Hearty Radicchio Salad With Roasted Potatoes

• 300 grams potatoes
• 1 large head radicchio di Treviso
• 2 cups curly endive
• 1 red onion
• 1 handful chopped pecan nuts
• 1 tablespoon pomegranate seeds
• 2 tablespoons lemon vinaigrette
• 1 tablespoon olive oil
• 1 pinch salt, pepper

1. Put potatoes in a pot of salted water and bring to a boil. Let it cook on low until the potatoes are tender. Drain and peel, slice into halves.
2. In a pan heat a tablespoon of olive oil and place in the halved potatoes. Salt & pepper to taste and gently roast until the potatoes turn golden and crispy.
3. Meanwhile wash and dry radicchio and endive leaves, then cut into strips. Peel onion and cut into thin slices.
4. Place salad greens onto a plate or in a bowl, add onion slices, chopped pecans, pomegranate seeds and dress with a lemon vinaigrette. Top with roasted potatoes and serve.

potatoes, head radicchio, curly endive, red onion, handful, pomegranate seeds, lemon vinaigrette, olive oil, salt

Taken from food52.com/recipes/65225-hearty-radicchio-salad-with-roasted-potatoes (may not work)